Boston Cream Donuts Recipe

Introduction

Boston Cream Donuts are a delightful treat combining fluffy fried dough filled with creamy custard and topped with rich chocolate ganache. This homemade version captures all the classic flavors, making for an indulgent dessert or special breakfast.

Ingredients

• ½ cup heavy cream
• ½ cup whole milk
• ¼ cup granulated sugar
• ¼ cup unsalted butter
• 3 ¼ cups all-purpose flour
• 2 packets rapid rise yeast
• 1 teaspoon salt
• 2 egg yolks
• Vegetable oil for frying
• ¼ cup granulated sugar (for filling)
• 1 ½ tablespoons cornstarch
• 1 pinch salt
• 1 ¼ cups whole milk (for filling)
• 1 large egg yolk (for filling)
• 1 tablespoon unsalted butter (for filling)
• 1 teaspoon vanilla extract (for filling)
• 4 ounces semi-sweet chocolate chips
• ⅓ cup heavy whipping cream

Instructions

1. Step 1: Combine the cream, milk, sugar, and butter in a heat-proof bowl or measuring cup. Heat in the microwave in 20-second intervals until the mixture reaches 130°F.
2. Step 2: In the bowl of a stand mixer, mix the flour, yeast, and salt together. Add the warm liquid to the dry ingredients and mix with a dough hook until combined. Add the egg yolks and continue mixing until incorporated.
3. Step 3: Knead the dough on low speed for 5 minutes. Remove it from the bowl and knead by hand on a lightly floured surface for 5-8 minutes, until smooth and elastic.
4. Step 4: Form the dough into a ball and place it in a large greased bowl. Cover and let it rest for 20 minutes.
5. Step 5: Punch down the dough, then roll it out to a ½-inch thickness. Use a 3-inch round cookie cutter to cut out donuts. Place them on a parchment-lined baking sheet, cover with a clean towel, and let rise for about 1 hour until nearly doubled in size.
6. Step 6: Heat vegetable oil in a large heavy-bottomed pot to 360°F, using a candy thermometer to monitor. Keep the temperature between 350°F and 375°F while frying.
7. Step 7: Fry the donuts for 2-3 minutes on each side, or until golden brown.
8. Step 8: Remove donuts with a slotted spoon and place them on a cooling rack lined with paper towels. Once cooled, fill the donuts with the cream filling and dip the tops into the chocolate ganache.
9. Step 9: To make the cream filling, mix the sugar, cornstarch, and salt in a medium heavy-bottomed saucepan. Whisk in the milk and egg yolks until smooth.
10. Step 10: Heat the mixture over medium heat, whisking constantly until it thickens and starts to bubble, about 5-8 minutes. Continue cooking for an additional 1-2 minutes while whisking.
11. Step 11: Remove from heat and whisk in butter and vanilla extract. Pour into a heat-proof container and press plastic wrap directly onto the surface to prevent a skin from forming.
12. Step 12: Chill the filling in the refrigerator for at least 4 hours or overnight.
13. Step 13: For the chocolate ganache, heat the heavy cream in the microwave for 45 seconds. Pour over chocolate chips and let sit for 2-3 minutes, then stir until smooth.
14. Step 14: After filling the donuts with cream, dip their tops into the ganache and allow to set before serving.

Tips & Variations

• Use a candy thermometer to maintain the oil temperature for perfectly cooked donuts.
• For a dairy-free version, substitute plant-based milk and butter alternatives in the dough and filling.
• Try adding a splash of rum or coffee to the chocolate ganache for extra flavor depth.
• If you don’t have a piping bag, slice the donut sideways and spoon in the custard filling.

Storage

Store filled Boston Cream Donuts in an airtight container in the refrigerator for up to 3 days. To enjoy, let them come to room temperature or warm slightly in the microwave for 10-15 seconds. Avoid freezing as the cream filling and ganache may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and allow it to rise in the refrigerator overnight. Just bring it to room temperature before rolling and cutting out your donuts.

What’s the best oil for frying donuts?

Neutral oils with high smoke points, like vegetable or canola oil, work best for frying donuts because they don’t impart extra flavors and can handle high heat safely.

Boston Cream Donuts Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

These Boston Cream Donuts are a delightful homemade treat featuring light, fluffy fried dough filled with a rich vanilla custard cream and topped with a smooth chocolate ganache. Perfect for dessert lovers, this recipe guides you through making each component from scratch for an indulgent indulgence reminiscent of the classic Boston Cream Pie, but in donut form.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 5 hours (including chilling and rising times)
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• ½ cup heavy cream
• ½ cup whole milk
• ¼ cup granulated sugar
• ¼ cup unsalted butter
• 3 ¼ cups all-purpose flour
• 2 packets rapid rise yeast (about 4 ½ teaspoons)
• 1 teaspoon salt
• 2 egg yolks
• Vegetable oil for frying

Cream Filling

• ¼ cup granulated sugar
• 1 ½ tablespoons cornstarch
• 1 pinch salt
• 1 ¼ cups whole milk
• 1 large egg yolk
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Chocolate Ganache

• 4 ounces semi-sweet chocolate chips
• ⅓ cup heavy whipping cream

Instructions

1. Heat Liquid Mixture: Combine the heavy cream, whole milk, granulated sugar, and unsalted butter in a heat-proof bowl or measuring cup. Microwave in 20-second intervals, stirring between until the mixture reaches 130°F, ensuring the butter melts but the mixture doesn’t overheat.
2. Prepare the Dough: In the bowl of a stand mixer, whisk together the flour, rapid rise yeast, and salt. Add the warm liquid mixture and mix with a dough hook until just combined. Then add the egg yolks and continue mixing until fully incorporated.
3. Knead the Dough: Knead the dough on low speed for 5 minutes in the mixer. Transfer it to a lightly floured surface and knead by hand for 5 to 8 minutes until the dough is smooth, elastic, and springs back when gently pressed.
4. First Rise: Shape the dough into a ball and place it in a large greased bowl. Cover the bowl and let the dough rest for 20 minutes to begin fermentation.
5. Shape Donuts and Second Rise: Punch down the rested dough and roll it out to ½ inch thickness. Use a 3-inch round cookie cutter to cut out donut shapes. Place the donuts on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rise for about one hour or until nearly doubled in size.
6. Heat Oil for Frying: While the donuts rise, heat vegetable oil in a large, heavy-bottomed pot to 360°F, using a candy thermometer to monitor the temperature. Maintain the oil temperature between 350°F and 375°F during frying for best results.
7. Fry the Donuts: Carefully slide the risen donuts into the hot oil and fry each side for 2 to 3 minutes or until golden brown and cooked through. Avoid overcrowding the pot to keep the temperature consistent.
8. Drain and Cool: Remove fried donuts with a spider or slotted spoon and place them on a cooling rack lined with paper towels to drain excess oil. Let them cool completely before filling.
9. Make the Cream Filling: In a heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks until smooth. Heat over medium heat, whisking constantly, until the mixture thickens and boils, around 5 to 8 minutes, then continue cooking for another 1 to 2 minutes to fully cook the starch and eggs. Remove from heat, stir in butter and vanilla extract.
10. Chill Cream Filling: Pour the custard into a heat-proof container and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to chill and set the filling.
11. Prepare Chocolate Ganache: Heat the heavy cream in the microwave for about 45 seconds, then pour over the chocolate chips in a bowl. Let sit for 2 to 3 minutes before stirring until the ganache is smooth and glossy.
12. Fill Donuts: Using a piping bag, fill each cooled donut with the chilled cream filling.
13. Dip Donuts in Ganache: Dip the tops of the filled donuts into the warm chocolate ganache, allowing the excess to drip off. Place on a wire rack until the chocolate sets.

Notes

• Maintaining correct oil temperature is crucial for evenly fried, non-greasy donuts.
• Use rapid rise yeast for faster rising times; traditional yeast will require longer fermentation.
• Press plastic wrap directly on the custard surface to prevent skin formation.
• Donuts should be completely cooled before filling to avoid melting the cream filling.
• If preferred, the donuts can be dusted with powdered sugar as an alternative topping.

Keywords: Boston Cream Donuts, fried donuts, vanilla custard filling, chocolate ganache, homemade donuts, dessert